Bhaji

Method

Slice the onions thinly and place in a bowl. Add finely chopped green chillies and fresh coriander, then mix in the gram flour, turmeric powder, salt and baking powder. Add water gradually whilst mixing to form a thick batter that coats the onions well. Heat oil in a deep pan to 160-170°C until a small piece of batter sizzles immediately upon contact. Working in batches, carefully drop spoonfuls of the onion mixture into the hot oil, using two spoons to shape loosely formed clusters rather than compact patties. Fry for 3-4 minutes until golden brown and crispy, stirring occasionally to ensure even cooking. Drain on kitchen paper and serve hot with mint chutney or tamarind sauce.